Prep 10 mins
Cook 45 mins
Used in sauces, stews, on french bread, dips, marinades, etc. this is so good, you'll want to make extra just to eat off the spoon. From Rachael Ray's Week in a Day. I have put up a recipe using it in Vegetarian Chorizo, Roasted Butternut and Zucchini Chili Pot and Swiss Chard au Gratin French Bread Pizzas.
- 6 head garlic, tops trimmed off to expose all of the cloves
- 236.59 ml extra virgin olive oil
- 44.37 ml honey
- kosher salt
- fresh ground pepper
- Preheat the oven to 425 degrees F. Arrange the garlic in a cluster on a large piece of foil and drizzle with 1/4 cup olive oil. Wrap up the garlic in the foil to make a tightly sealed pouch. Roast until very tender, about 45 minutes. Let cool, then squeeze the garlic from the skins into a food processor. Add the remaining 3/4 cup olive oil and the honey and season with salt and pepper. Puree until smooth, then transfer to a small container. (Alternatively, you can mash the garlic paste with a fork instead of using a food processor.).